Friday 6th March
The Merchants’ Hall, Clifton
Guest Speaker: Professor Derek Alderson – “Delivering Surgery at a Global Scale”
Our Annual Dinner this year will be held at The Merchants’ Hall on Friday 6 March 2020. As usual, Fosters will be providing the catering.
We are delighted to have Professor Derek Alderson, President of the Royal College of Surgeons, as our guest speaker. He will be discussing the delivery of surgery at a global scale.
Derek Alderson is an emeritus Professor of Surgery at the University of Birmingham. He was Professor of Surgery at the University of Bristol from 1997-2005 before becoming the Barling Professor of Surgery and Head of Department in Birmingham, a post he held until October 2015. A former President of the Association of Upper Gastrointestinal Surgeons of Great Britain and Ireland, his main clinical interest is in oesophago-gastric cancer surgery. He has a long association with the British Journal of Surgery. He was Editor in Chief from 2010 to 2016 and is now the Editor in Chief of BJS Open.
In 2017 he was elected President of the Royal College of Surgeons of England and is committed to improving surgical standards at all levels through education, research and clinical performance.
We look forward to welcoming you to hear Professor Alderson discuss the delivery of surgery globally and comparing standards and practices to that which we are accustomed within the UK.
It is very likely, as usual, that the dinner will be over-subscribed, so make sure you return your forms very promptly. There are only 100 places available. ***Please make sure you get your forms and payment back to me by Friday 28 February 2020 at the latest to ensure your space.***
As we are at the Merchant’s Hall, you can have the option of either sitting at the long table or on one of the surrounding tables of 8. Please can you specify if you have a preference on your booking form when you return it and we will try and accommodate you and your guests.
We hope you will agree that the attached menu looks mouth wateringly tasty! Once again, a few volunteers on the Committee have been the guinea pigs for the menu, which we can promise is even better than it sounds. We have also selected the wines to complement the different courses.
The white wine, supplied by Averys is a Domaine de Menard. As for the red wine, this is a fabulous Borsao Reserva 2014 which the Society has laid down at Averys. It has been specially selected to compliment the main course.